Sift Flour, Baking Powder, Baking Soda, Salt & Cinnamon together. Add Sugar, Oil and Eggs. Mix well. Add Carrots, Pineapple, Nuts (optional) and Coconut (optional). Blend thoroughly.
Pour into 2 9" greased and floured layer pans and bake at 350 for 35- 40 minutes. Bake 40-45 minutes for a 9x13 pan.
For frosting, beat all ingredients together, add milk a teaspoon at a time if too thick.
Cool cake thoroughly & frost.
The cake seems to rise and puff up a lot and it tends to overflow my 9" cake pans. My pans are just 1 1/2 inches deep though. To remedy the overflow issue, I pour some of the batter into a small mini muffin pan and have a nice little batch of mini muffins to bake with the cake. No one complains! A lot of people love this recipe!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (212g)|
|Recipe Makes: 16 Servings|
|Calories from Fat: 316 (54%)|
|Amt Per Serving||% DV|
|Total Fat 35.1g||47 %|
|Saturated Fat 8.7g||44 %|
|Monounsaturated Fat 16.8g|
|Polyunsanturated Fat 7.3g|
|Cholesterol 77.3mg||24 %|
|Sodium 6730.1mg||232 %|
|Potassium 134.7mg||4 %|
|Total Carbohydrate 66.5g||20 %|
|Dietary Fiber 1.5g||6 %|
|Sugars, other 65g|
|Protein 5.1g||7 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 587
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